Chicken Alfredo
This is my husband's favorite food I learned how to make it while living in Italy Its delicious
This is my husband's favorite food I learned how to make it while living in Italy Its delicious
- Carbohydrate 35.1292916646339 g
- Cholesterol 216.175416566582 mg
- Fat 27.614379140957 g
- Fiber 0.0349999984105428 g
- Protein 46.5998125013643 g
- Saturated Fat 15.8723391506579 g
- Serving Size 1 1 Serving (276g)
- Sodium 335.243166779672 mg
- Sugar 35.0942916662233 g
- Trans Fat 2.39248333209096 g
- Calories 583 calories
Step-by-step
- Bring a large pot of water to a boil, add pasta, cook until al dente, and drain.
- In a separate pan melt 2 tbsp butter and cook chicken until golden. Salt and pepper chicken. Remove chicken.
- In same pan as chicken, melt other 2 tbsp butter and saute garlic. Once garlic is fragrant add 1 pint of heavy whipping cream. Bring cream to a simmer then add Parmesan cheese. Stir constantly until cheese is melted.
- Add cooked chicken and pasta to sauce.
Swapping heavy whipping cream for traditional pasta cooking water completely alters the chemistry of this dish, shifting it from an Anglo-American cream emulsion toward Roman technique. Historically, authentic Roman iterations rely entirely on the starch-rich water released by boiling pasta to bind aged cheese into a glossy coating without adding any cream at all. Understanding this baseline distinction helps explain why dairy-heavy sauces behave the way they do when exposed to heat and time. When executing this recipe in a standard skillet, timing the reduction of the heavy cream alongside the simultaneous boiling of the pasta requires precise kitchen choreography to prevent the butter fats from separating prematurely. Simmering the heavy cream and Parmesan cheese until it coats the back of a spoon at roughly 185 degrees Fahrenheit ensures the proteins suspend properly rather than clumping. Storing leftovers introduces a well-documented culinary challenge because high-fat dairy emulsions naturally tighten and separate when refrigerated for more than forty-eight hours. Reheating these rich pasta leftovers successfully demands a gentle approach involving a splash of warm water or milk combined with low, steady heat to coax the congealed butter and cheese back into a smooth, homogeneous state. Addressing the rapid moisture absorption of the pasta means acknowledging that day-two noodles will have absorbed much of the free liquid, requiring that additional liquid be incorporated during the reheating process to restore the original creamy texture.
